Of which 5.5 g sugars and 1.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (shrimp) · Selenium (shrimp) · Vitamin C (lemon)
Allergens crustaceans (shellfish)
Garlic shrimp with zucchini noodles
Quick garlic shrimp over zucchini ribbons, ready in 15 minutes.
Ingredients
- 300 g (10½ oz) shrimp, peeled and deveined
- 3 medium zucchini, spiralized (600 g / 1¼ lb)
- 4 cloves garlic, sliced (12 g)
- fresh chili, chopped, to taste — optional
- ½ lemon, juice only (15 g / ½ oz)
- 1 handful of chopped fresh parsley (10 g)
- 1 tbsp extra-virgin olive oil (15 g / ½ oz)
- salt and pepper, to taste
Method
- Spiralize the zucchini, or cut it into thin ribbons with a vegetable peeler.
- Slice the garlic thinly.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Fish & Seafood”. The English edition is coming soon.
More like this
Turkey and spinach meatballs
Light meatballs with iron and protein, ready for the week's packed lunches.
Coconut turmeric lentil patties
Plant protein in patty form, crispy outside and creamy inside.
Roasted squash cubes with toasted seeds
A fall side dish, ready in 30 minutes, great for packed lunches.